Green Corner Restaurant

Inspector's notes

Observed facility without Certified Food Manager present during hours of operation. Provide Certified Food Manager during hours of operation.

Inspector's notes

Observed two reach-in coolers on main prep line do not have functioning thermometers inside units to measure temperature. Obtain thermometers to ensure coolers are working properly. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed knives being stored in gap between prep table and wall. Had PIC remove knives and move them to be washed, rinsed and sanitized. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed no paper towels in the men's restroom at the time of the inspection. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food manager onsite at the time of the inspection. A certified food protection manager is required at all times the establishment is in operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food employee discard food contents on a plate into the trash and place the plate with dirty dishes with their gloved hands. They removed that glove and placed a new glove on to continue food prep at the time of the inspection. Employee was asked to remove their gloves and wash their hands before donning new gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed cook use the same tongs for raw chicken kabobs and beef kabobs at the time of the inspection. Spoke with person in charge and employee about ensuring different tongs are utilized for different raw proteins to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knife and spatula stored between equipment at the time of the inspection. Ensure utensils are properly stored in-between uses. Utensils were removed from between equipment at the time of the inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed that the water in the sanitizer basin of the 3 comp sink test at 0ppm for QAT sanitizer. Upon further observation it was noted that the container of QAT sanitizer was empty. QAT must be between 200ppm and 400ppm and chlorine sanitizer between 50ppm and 100ppm to properly sanitize. The PIC did not have a replacement bottle of QAT so reviewed using and testing chlorine sanitizer for the 3 comp sink and wiping cloth buckets. The operator was able to mix the sanitizer at the correct concentration. Continue using chlorine sanitizer until a replacement bottle of QAT is obtained. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Observed a beef spit, beef/lamb spit, and chicken spit-shwarma and gyros to have internal temperatures ranging from 105F to 120F as measured with a calibrated probe thermometer. Meat must be held at a minimum of 135F. The PIC stated that they had just turned the heat off within the last 30 minutes and began reheating the spits to 155F for beef and lamb and 165F for chicken at the time of this inspection. Please review cooking temperatures and hot holding requirements in the Maricopa County’s Active Managerial Control (AMC) toolbox is a free resource for operators at https://www.maricopa.gov/4533/English-AMC-Toolbox. Information will also be attached to the report email. Correct By: Corrected At Time Of Inspection